This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
A rich creamy Scottish soup for a cold night from the excellent ” Lobster &Chips ” by Trish Hilferty.
A recipe from Tamal Ray.
I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
A dessert for autumn from Michael Barry;s ” Radio Times Cookery Year”.
A favourite from ” The Sugar Club Cookbook” by Peter Gordon.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
A recipe from Sybil Kapoor’s ” Modern British Food”.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
Another favourite from Sophie Grigson’s ” Eat your Greens” .
This recipe from Raymond Blanc uses custard rather than cream to make the Fool. I like it either way.
A favourite autumn recipe from Sophie Grigson. Adjust the levels of sugar to your taste. Serve hot or cold with clotted cream, creme fraiche, yogurt or scoops of vanilla ice cream.
A seasonal recipe from Nigel Slater. You will have Damsons and custard left over so whip up some more cream the next day and treat yourself to a Fool.
A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.